Beet this year was a success. Yes, and a lot of big ones. But not every summer resident has a cellar at hand where vegetables can be stored. So the housewives are racking their brains - what to cook from beets in order to keep more of the crop in a quality (and to be honest - preferably in a semi-processed) form, so that in winter it would be faster, more convenient, and more diverse on the table.
This problem is easy to solve, because there are many recipes for beetroot blanks - original and useful. You can ferment and pickle it, make juice, kvass or syrup, make salad, caviar and even make jam!
So what kind of beets will be on our table all winter?
This vegetable is a unique gift of nature to mankind. We somehow undeservedly ignore him. And such a completely simple, affordable and cheap root crop in terms of its nutritional value has long left most of its much more popular counterparts far behind!Substances found in beets:
- inhibit the growth of cancer cells;
- prevent constipation;
- increase endurance;
- improve brain function.
This method of canning is convenient because you can prepare a fairly large amount of beets for future dishes without the use of spices and preservatives that change the taste and smell of the vegetable. It is called natural because it remains maximally preserved in the natural taste framework. For such blanks, both small and large root crops are suitable, healthy, better with a maroon color and without any spots and white rings on the cut.
Recipe "Natural Beetroot"
For cooking 2% (there are reviews of successful use and 1.5%) of brine will require:- water - 1 l;
- salt - 20 g.
- Rinse the beets well, blanch for 20 minutes. in boiling water, remove the skin. If the root crops are small, then you can preserve them whole, and if they are large, cut them into slices, circles, cubes, straws, if desired, and put them in prepared jars.
- Pour in boiling brine. The beet/brine ratio in each jar should be approximately 60% to 40%. Sterilize jars: 0.5 l - 40 min., 1 l - 45 min.
- Roll up, turn over on lids and leave to cool.
Nowadays, few people ferment beets. It's a pity, because sauerkraut is delicious and useful product, it can be used to prepare salads and vinaigrettes, appetizers and borscht.
How to ferment beets
- Best for pickling late varieties containing the maximum amount of sugar.
- Wash the beets thoroughly. If you decide to ferment it in a large container, then you can leave the beets whole, and cut the large root crops in half. And if you decide to make it in glass jars, then you need to peel the beetroot and cut it so that it enters through the neck. If desired, you can cut into circles or cubes - it all depends on the idea for future dishes.
- It is necessary to lay on fermentation as tightly as possible, no herbs and spices do not need to put.
- Pour the beets with brine so that the liquid covers the fruits by 4-6 cm. Press down with oppression so that the fruits do not float up and put in a warm room for 8-10-13 days (depending on temperature).
- For brine you need to take 400-500 g of salt per 10 liters of water. As a rule, the consumption of brine will be approximately 50% of the weight of the laid beets.
- On the days of fermentation, foam forms, which must be removed (excess brine will flow out - this must also be provided for by substituting trays or plates under the jars)
- When fermentation is over, beets can be put out in the cold. But it must be remembered that in the cold the fermentation process will continue, albeit more slowly, so once every 2-3 weeks it will be necessary to inspect the containers, if necessary, remove the foam and wash the oppression from the mucus formed during this time.
- If it is not possible to store pickled beets in a cold room, after fermentation is completed, the jars can be sterilized in hot water. Sterilization time for jars with a capacity of 0.5 l - 40 minutes, with a capacity of 1 l - 50 minutes.
Recipe "Beet kvass yeast" (from Katafalk)
The drink is prepared within 3 days.- beets - 350 g;
- sugar - 5 tbsp. spoons;
- yeast - on the tip of a knife;
- rye bread - a small piece;
- water - 2 l.
- Grate the beets on a coarse grater, add sugar, yeast diluted in a small amount of water and a crust rye bread. Pour warm boiled (or bottled) water and put in a warm place for fermentation, stirring the rising mass and foam from time to time.
- The fermentation process takes about 2.5 days. When it stops, and the beets settle to the bottom, the kvass needs to be filtered, the thick squeezed out (it can serve as a starter for the next portions and is perfectly stored in the refrigerator in a closed glass jar more than six months).
- Pour kvass into a jar (bottle) with a lid and keep in the refrigerator for a day - during this time, fermentation will be completed and the taste of mash will disappear.
The drink turns out to be invigorating and tasty, it is good to use it slightly salted. It is advised as a remedy that perfectly precipitates a hangover) And for - just right!
The healing properties of beetroot juice have long been known. He lowers arterial pressure, enriches the body with vitamins C, A, B9, has an anti-sclerotic effect and counteracts fatty liver. Specially conducted experiments revealed: beetroot juice works energy drink , increasing the endurance of the human body by 16% (and for athletes, this is, in fact, a natural form of doping that no one can ban!).
And who would then refuse a glass of beetroot juice? Of course, freshly squeezed is always healthier than canned, but prepared in advance, it will be available at the right time and, moreover, made from fresh, recently picked fruits. We offer two recipes for the winter preparation of such juice.
beetroot juice recipe
For cooking you will need:- For 1 liter of juice - 1-2 g citric acid.
Recipe:
- Without removing the skin, place the washed beets in a saucepan above the water(on a wire rack or on gauze so that the roots do not touch the water) and blanch over steam for 25-30 minutes.
- Grind, without peeling, in any way (on a grater, in a meat grinder, with a blender, and so on) and squeeze the juice.
- Strain well, add lemon juice or citric acid, bring to a temperature of +70...+80°C, pour into prepared jars or bottles and sterilize. Sterilization time for containers: 0.5 l - 10 min., 1 l - 15 min.
- Roll up.
beetroot juice recipe
For cooking you will need:- beets - 1 kg;
- juice sauerkraut- 250 ml;
- zest of 1 lemon.
- Peel the beetroot, chop (on a coarse grater, in a meat grinder, and so on), add 400 g of water and lemon zest and boil over low heat for 20 minutes. After draining the juice, pour 250-300 ml of water over the beets again and continue to boil for 10 minutes. You can repeat the procedure again, adding 180-200 ml of water already.
- Having drained all the juice together, add sauerkraut juice there, heat to + 80 ° C, quickly pour into prepared jars or bottles and sterilize in water: 0.5 l jars - 10 min., 1 l - 15 min.
- Roll up.
- Drinking pure beetroot juice, especially in large quantities, can cause nausea or dizziness. Before getting used to the body, it is first better to mix beetroot juice with carrot, blackcurrant or any other berry juice. Then there will be no unpleasant sensations, and the benefits will be double.
Recipe 1: Sugar Free Beet Syrup
For cooking you will need:- beets - 1 kg;
- water - 1.5 l.
- Rinse the beets, cut into slices of 2-3 mm.
- Place in water, boil until soft and leave to infuse for 1.5 hours.
- Filter and cook the juice, removing the foam, until tender. Readiness is determined by a drop of cold syrup that does not spread on a saucer (or on a fingernail).
Ready syrup - brown, sweet, has a characteristic beet flavor. Cooking takes approximately 2.5 hours. It is recommended to store such a syrup in a cool place (up to + 15 ° C).
Recipe 2: Beetroot Syrup with Sugar
For cooking you will need:- beetroot juice - 1 l;
- sugar - 1.2-1.3 kg.
- Wash the beetroot, grind it together with the skin, add water to just cover the vegetables, add 7 g of citric acid and boil for 2-3 minutes.
- Strain, add sugar. Bring to a boil again, cook for 2 minutes.
- Pour into prepared jars, put in hot water, bring to a boil and immediately roll up. Turn on lids, wrap and leave to cool. Syrup is stored in cool rooms, at a temperature of +15...+18°C.
Pickled beets will be an excellent side dish for meat or fish, and in general it is delicious in itself. vitamin salad.
We offer two very interesting recipes:
Recipe "Beets with plum marinated in apple juice"
For cooking you will need:- beets - 1.5 kg;
- plum (Hungarian) - 1 kg;
- apple juice - 1.2 l;
- sugar - 1 glass;
- salt - 1 tbsp. a spoon;
- carnation - 5 pcs.
- Rinse the beets, boil until half cooked (so that they are not completely soft). Plunge with cold water, peel, cut into circles. Place beets and pitted plums in a jar in layers, adding 1 clove each.
- Bring the marinade (apple juice, salt, sugar) to a boil, pour over the beets and plums. Sterilize after boiling: jars 0.5 l - 20 min., 1 l - 25-30 min. Roll up.
Polish Pickled Beetroot Recipe
For cooking you will need:- beets - 1 kg;
- horseradish root - 15 g;
- sugar - 50 g;
- citric acid - 10 g;
- salt - to taste;
- water - 125 ml.
- Wash the beets, boil for 40-45 minutes, cool, peel and grate on a coarse grater.
- Grind horseradish in a way convenient for you (manually, through a meat grinder, with a blender).
- Make a marinade: add sugar, salt, acid to the water.
- Add horseradish to the beets, pour in the marinade, mix gently, put in sterilized jars. Sterilize after boiling water: jars with a capacity of 0.5 l - 15 min., jars of 1 l - 25 min. Roll up.
Beetroot salads
Winter beetroot salads are very popular with our hostesses. They will decorate any winter table, and besides, they are also very healthy.We offer a very simple recipe for salad with onions.
Salad recipe "To health"
For cooking you will need:- beets - 2 kg;
- onion - 1 kg;
- vegetable oil - 150 ml;
- salt - 1 tbsp. a spoon;
- vinegar 9% - 100 ml.
- Peel the beets, grate on a coarse grater. Peel the onion, cut into half rings. Mix beets, onions, add oil, salt and vinegar, mix and leave for 12 hours to infuse, stirring occasionally.
- Put the infused mixture on the fire and cook after boiling over low heat for 20 minutes. Quickly transfer to prepared hot sterilized jars and roll up.
Delicious and always original can be the preparation of caviar from beets and the most different vegetables. Such caviar wonderfully diversifies winter table and, as a rule, will never be a particularly costly blank. We offer a couple of noteworthy recipes
Recipe for caviar "Piquant"
For cooking you will need:- beets - 2 kg;
- bell pepper - 250 g;
- tomatoes - 750 g;
- onions - 250 g;
- garlic - 100 g;
- salt - 30 g;
- sugar - 100 g;
- vegetable oil - 250 ml;
- vinegar 9% - 75 ml.
- Grate the beets, cut the tomatoes into rings, pepper and onion into half rings, pass the garlic through a garlic press or grate.
- Put the onion into the boiling oil, saute a little, then add the tomatoes and simmer for 5 minutes. Add pepper, bring to a boil again. Add vinegar, mix and immediately put the beets, salt and sugar. Stir, bring to a boil and simmer the whole mass for 30-40 minutes. Add garlic, mix again and immediately place in prepared hot jars. Roll up, turn over on lids and wrap until cool.
Recipe for caviar "Sissy"
For cooking you will need:- beets - 1 kg;
- eggplant - 1 kg;
- apples - 1 kg;
- sugar - 7 tbsp. spoons;
- salt - 2 tbsp. spoons;
- vegetable oil - 300 ml.
- Cut the eggplants and apples into small cubes, grate the beets on a coarse grater.
- Mix all the ingredients, add salt and sugar and let stand for an hour.
- Pour in vegetable oil, bring to a boil and simmer for 30 minutes. covered over low heat. Then remove the lid and continue to simmer open for 10-15 minutes.
- Quickly decompose into prepared hot jars and roll up. Invert onto lids and wrap until cool.
Dressings for borscht and borscht
Well, this is something that every housewife considers to prepare for the winter as a matter of honor. Who refuses to please the family on a cold winter day with a rich, almost summer borscht, especially since cooking it with a jar of dressing is literally a matter of a couple of tens of minutes.In such a dressing, you can put some of the components of borscht, for example, only beets, carrots and onions, or carrots, beets and bell peppers - that is, what is intended or is at hand. Today we will introduce you to some various recipes borscht dressing.
You can find another proven and approved recipe in the publication. Here the hostess added cabbage to the above components.
In winter, you need to pour the contents of the jar into the broth or just boiled water - and in 5 minutes the borscht will be ready!
You can talk endlessly about the benefits of beets.
- It is she who is recommended to be eaten with anemia, digestive problems, and hypertension.
- Fiber helps in better digestion of food. Pectins, which beets are rich in, contribute to the excretion of salts of heavy metals, tin, mercury, lead and even some toxic substances of microbial origin from the body.
- Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt, as well as vitamins B1, B2, B6, PP, P, E, U.
- If there is a possibility of atherosclerosis, then beets should be included in the menu daily.
- Everyone is used to cooking dishes only from root crops, throwing out the tops. But it contains a large amount of protein and other important substances for the body. If the beets are young, then its leaves and petioles can also be eaten, adding them to salads, soups, and botvinia.
Beets can be bought at any time of the year. But in winter, it is often frostbitten, spoiled or lethargic due to improper storage. Therefore, zealous housewives prepare this vegetable for the future in the form of pickles and marinades.
What beets can be pickled
Both mature root crops and small beets are suitable for pickling. The main thing is that they are strong, healthy, without black spots.
Beets should be a rich burgundy color without whitish blotches on the cut, and even more so without white circles.
Preparing beets for pickling
Cut off the tops of the root crops, wash them thoroughly under running water with a brush.
To retain most of the nutrients, beets are recommended to be boiled in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are boiled until half cooked. But in any case, you do not need to add salt to the water, as this worsens the taste of the beets.
In order for the beets to retain their burgundy color, some housewives advise adding vinegar to the water. If you also decide to take their advice, you should be prepared for the fact that the beets will cook much longer.
But there is a way that the beets will retain their color without vinegar.
Firstly, beets cannot stand a violent boil.! Even the most maroon fruit will lose its color if it is boiled over high heat. Therefore, lowering the beets into boiling water, do not leave the stove. Wait until the water boils again, reduce the heat to a minimum, cover the pan with a lid. Water when cooking beets should only sway slightly.
Secondly, beets need to be properly cooled.. This applies to root crops both in peel and without it. Remove the cooked beets from the pan and immediately substitute under a stream of cold water. Now the beets can be easily peeled. Then put it in the refrigerator until it cools completely. You will see what a rich color the fruit will turn into!
The next step is cutting. If the fruits are small, the beets can be pickled whole or cut into 2-4 parts. Cut large beets into slices, cubes, cubes or straws. It all depends on the purpose for which you pickle this vegetable.
Pay special attention to the marinade. Classic marinade prepared with the addition of only salt, sugar and vinegar. But there are many recipes, according to which, in addition to these ingredients, other spices and spices are added. Most often, cinnamon, cloves, cumin, onion, coriander are used for pickling beets. But for the sake of experiment, you can add other spices, taking into account your taste preferences.
Pickled beetroot with cloves
Ingredients:
- small beets - 1 kg.
For marinade:
- beetroot broth - 1 l;
- sugar - 75 g;
- salt - 30 g;
- citric acid - 1/3 tsp;
- cloves - 1 bud;
- allspice - 3 peas.
Cooking method
- Wash the beets thoroughly with a brush under running water. Dip in a pot of boiling water, cook until tender.
- soak in cold water 10-15 minutes. Remove skin.
- Prepare sterile liter jars. Without cutting into pieces, fold the beets into them.
- Strain beetroot broth through several layers of gauze. Put salt, sugar, citric acid, cloves and pepper. Put on fire and boil for 5 minutes.
- Fill them with beets, filling the jars to the top. Close with lids.
- Put the jars in a saucepan, pour hot water up to the shoulders. Sterilize 20 minutes from the moment the water boils.
- Seal tightly. Turn upside down, wrap with a blanket. Leave until completely cooled.
Pickled beets with horseradish
Ingredients:
- beets - 10 pcs.;
- grated horseradish root - 5 tbsp. l.;
- cumin seeds - 1 tbsp. l.;
- vinegar 9 percent - 100 ml;
- salt - to taste;
- water.
Cooking method
- Thoroughly wash the beets, bake in the oven until soft. Cool down. Peel off the skin, cut into thin slices.
- Grate horseradish. Seeds of cumin pour boiling water, soak for 1 minute, fold on a sieve.
- Mix beets, horseradish and cumin in a bowl. Pack tightly into a clean three-liter jar.
- Prepare the marinade by mixing vinegar and water in half. Add salt to your liking. Pour in the beets so that the marinade completely covers them. Lay a small oppression on top.
- Put the jar in the refrigerator. After three days, you can take the first sample. If you want to keep the beets as long as possible (for the winter), dilute the vinegar with a minimum amount of water, and put a little more salt.
Pickled beetroot with cinnamon
Ingredients:
- beets - 1.5 kg.
- water - 1 l;
- 5% vinegar - 60 ml;
- salt - 0.5 tsp;
- sugar - 100 g;
- cinnamon - on the tip of a knife;
- cloves - 6 buds;
- black peppercorns - 6 pcs.
Cooking method
- Prepare sterile jars with lids in advance.
- Wash the beets well with a brush. Without peeling, dip in boiling water and cook for 30-40 minutes, depending on the variety and size of root crops.
- Cool under cold running water, peel, cut out defective areas. Cut into cubes.
- Fill jars with chopped beets.
- Place sugar, salt, pepper, cinnamon and cloves in a pot of water. Bring to a boil, boil for 8-10 minutes. Pour in the vinegar, stir.
- Pour the marinade over the beets. Cover jars with lids. Place in a wide saucepan, pour hot water up to the shoulders of the jars. Sterilize liter jars for 15 minutes, half-liter jars for 12 minutes. Then roll it up tightly, turn it upside down, wrap it with a blanket. Wait until it cools completely.
Pickled beets without sterilization
Ingredients:
- small beets - 1.5 kg;
- water - 1 l;
- salt - 40 g;
- sugar - 40 g;
- vinegar (6%) - 60 ml;
- bay leaf - 2 pcs.;
- black peppercorns - 3-5 grains;
- cloves - 3 pcs.
Cooking method
- Wash the beets thoroughly, cook until soft. Cool under running water, peel off the skin. Cut into large chunks.
- Fold in sterile liter jars. Pour boiling water over, cover with sterile lids and soak for 10 minutes.
- Then drain the water through the lid with holes into the pan, put sugar, salt and spices according to the norm. Boil the marinade for 5-7 minutes. At the very end, add vinegar.
- Pour the beets with boiling marinade and immediately seal tightly. Turn upside down, cool, wrapped in a blanket.
Marinated spicy beets
Ingredients;
- beets - 2 kg.
- water - 1 l;
- green dill - 10 g;
- cumin - a pinch;
- celery greens - 5 g;
- parsley - 5 g;
- hot red pepper - a small pod;
- bay leaf - 2 pcs.;
- ground coriander - 1 tsp;
- garlic - 3 cloves;
- salt - 40 g;
- sugar - 40 g;
- vinegar essence - 40 ml.
Cooking method
- Prepare the marinade ahead of time. To do this, pour water into the pan, put sugar and salt. Boil the liquid for 10 minutes.
- Put chopped greens, peeled and sliced garlic, bay leaf, coriander, and pepper into the hot marinade. As soon as the water boils, remove the pan from the stove, close the lid and let it brew for 2-3 hours.
- Wash the beets with dark red pulp without peeling, dip in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
- Thoroughly wash liter jars, sterilize. Place the beets tightly in them.
- Strain the marinade through several layers of gauze, bring to a boil again. Add essence.
- Pour the hot marinade over the beets. Put the jars in a wide saucepan, fill with water up to the shoulders. Pasteurize for 25 minutes at 85°. Seal tightly. Turn upside down, wrap with a blanket. Cool completely like this.
Video: pickled beets, a delicious recipe for the winter
Note to the owner
If you add more vinegar to the beets prepared according to any of these recipes, then you can put them in clean jars, close them with ordinary nylon lids and put them in the refrigerator (closer to the freezer). There beets can be stored without loss palatability until spring.
Foreword
The end of summer is the time to harvest vegetables from the garden. And all housewives want to keep them as long as possible. This also applies to beets - one of the favorite root crops. We will talk about beetroot preparations, the recipes of which are simple and understandable.
Beetroot is a special vegetable, the consumption of which is excellent for the intestines. Other benefits of beets include the fact that they contain a large amount of fiber, due to which this root vegetable is considered dietary product, which is useful to consume when dieting or overweight. It is also worth considering that beets contain vitamin B and iron, which have a positive effect on brain function and improve blood composition. That is why doctors advise including this vegetable in your diet.
And then the question arises - how best to save beets. Best Option consider preparing preparations for the winter with beets, the recipes of which are simple and do not require much time, although you can do the same. Thanks to this, prepare canned vegetables absolutely every housewife can, regardless of her culinary talent. At the same time, canned beets retain almost all the properties of the vegetable. We will talk about how to roll up beets for the winter so that the cooked root crop retains the maximum amount of vitamins and useful trace elements.
There are many recipes winter preparations from beets, but we will tell you about the fastest and easiest to prepare so that you do not have to spend a lot of time in the kitchen. They will especially appeal to those who are tired of the usual, albeit tasty. So, if you want to roll up vegetables for the subsequent preparation of salads or borscht, then the following recipe will suit you.
Ingredients:
- beet;
- sugar;
- salt;
- Carnation;
- lemon acid.
The first thing to do is to wash and peel the vegetables, while trying to work so as not to damage or remove the skin. After that, boil the root vegetables until tender. By the way, today vegetables are often boiled in the microwave, but this option will not work for us, since a decoction of juice is also useful in preparing seams.
We put the boiled beets in cold water and leave it there for 20-30 minutes. Now we begin to prepare the marinade, for which you need to use gauze. We filter the decoction through the cloth and add 3 tablespoons of sugar and a spoonful of salt to the mixture for each liter of marinade. To add sourness to the broth, add a little citric acid, but this is up to you.
Now you can start beets: carefully remove the skin (after the root crops have been in cold water, this can be done much easier) and put it in pre-sterilized jars. Beets can be cut into pieces or placed whole in jars. We roll up the jars and put them in a container with water, bring to a boil and wait half an hour - this is necessary for sterilization. Everything is ready! As you can see, a similar recipe for canned beets for the winter is simple and quick to prepare! Now you can move on to other recipes, no less tasty and healthy.
Now we will tell you about the recipe for preparing one of the most popular beetroots for the winter. delicious salads, which in the winter season will fill your body with the vitamins it needs so much at this time. For cooking, we take the following ingredients:
- beets - 4 kg;
- onion - 2 kg;
- peppers and tomatoes - a few each;
- hot pepper - 50 g;
- butter;
- salt.
All vegetables for harvesting red beets for the winter should be thoroughly washed, peeled, chopped pepper and onion and fried for 10 minutes. After that, we rub the beets, and twist the tomatoes, or, if there is a blender, grind in it. Do not forget to put hot peppers along with root crops. Stew the prepared mixture of beets and hot peppers for 60 minutes, stirring several times. After an hour, add onion, pepper, salt and keep in the pan for about 10 minutes. Everything, canned beets for the winter, the recipe of which is also not difficult, is ready! It remains just to roll vegetables into jars!
Borsch is the most popular dish in Russian cuisine. The main difficulty in preparing the first course is that fresh root crops have to be cooked for a very long time - up to several hours. It is much easier and faster to cook from beetroot blanks for borsch already made with your own hands. To prepare a mixture for borscht, we need:
- raw beets - 1 kg;
- granulated sugar - 50 g;
- coarse salt - 20 g;
- water - 450 ml;
- 9% vinegar - 75 ml;
- pepper, cloves.
The cooking process is quite simple: boil the root crops until tender, cool in water and clean without removing from the liquid. After that, we cut the beets into small slices and put them in sterilized jars. It is best to take a container with a volume of 0.5 liters. Also, do not forget about the preparation of the marinade - boil water (450 ml) along with spices, add salt, sugar and vinegar and bring to a boil again.
Foreword
Pickled beets for the winter is the most versatile preparation. Firstly, it can not only be eaten as an independent dish or as an ingredient various salads, but also used for borscht, soups and cold drinks, which reduces the time of their preparation. Secondly, in winter it will perfectly replace the fresh from storage, which has risen in price, since pickled beets will retain almost the same amount of vitamins and will not be inferior in their useful and healing properties unprocessed vegetable.
Repetitive pickling operations
All recipes for marinating beets have the same operations that will be given in this chapter, and later in the article they are omitted. If any other or additional action is required for cooking, this will be indicated.
It is better to pickle fresh vegetables, recently taken from the garden, which should be selected in the same way as for. First, the tops and roots must be cut off from the root crops, leaving small tails. Then carefully wash the vegetables. After that, cook them until fully or half cooked. In the first case, the beets will marinate faster, and in the second, more vitamins will remain in it. The taste will also be slightly different, which will not disappoint in either version of the recipe. We cool the boiled vegetables under running water, and then remove the skin from them, simultaneously removing spoiled and damaged places, as well as the top with the remains of the tops. Further, for pickling beets, we use the recommendations of the recipe.
The preparation of the marinade usually consists of the following. First, thoroughly mix the ingredients for it. The resulting solution is then heated to boiling. In this case, if necessary, the mixture is stirred to completely dissolve all the components. Marinade is used immediately after boiling.
The workpiece is laid out in cleanly washed and then sterilized jars, which are immediately closed with lids that have undergone the same treatment.
Sometimes, while pickling beets at home, some housewives, for safety net, so that the product probably does not deteriorate longer, sterilize it after packaging in containers. To do this, jars with beets filled with marinade are covered with lids and placed in a saucepan filled with water, which is brought to a boil. Then the containers with the vegetable are kept without removing: 15 liter, and half-liter - 12 minutes. Then the jars are taken out of boiling water and sealed with lids. To sterilize or not, everyone chooses for himself. Pickled and without it is stored well.
After closing the container with a hot billet, turn it upside down and put the lids on a thick cloth, and then wrap it with something warm. We leave the beetroot marinade in this form until it cools completely, and then hide it in the refrigerator or cellar for storage.
Beet marinade recipes
Pickling beets is no more difficult than any other vegetable. And the process of its preparation is not much different: the same vinegar and other seasonings and spices are used. A slight difference is only in the amount of ingredients for the marinade.
Small young beetroot marinade. You will need 1.5 kg of root crops and for the marinade:
- non-iodized salt - to taste;
- vinegar 9% and sugar - 2 tbsp. spoons.
In this recipe, vegetables are boiled in the marinade itself, which is pre-prepared. Pour 2 liters of water into a small saucepan. Then add the marinade ingredients to it. While stirring, bring everything to a boil. Then carefully put the washed root vegetables in the marinade and cook them for about 1 hour over medium heat, covering with a lid.
We take out and put the vegetables on a dish, let them cool, and then clean them. We leave small root crops whole, and cut larger ones lengthwise into 3-4 slices. Arrange all vegetables in jars. We filter the beetroot marinade, bring it to a boil again, and then pour it into containers.
To spend a minimum of time on cooking, you need to choose small root crops and, preferably, young ones - they will cook faster and they will not need to be cut. For one of these beetroot pickling recipes, you will need:
- vegetables - 1 kg;
- bay leaf - 1 pc per jar;
- cloves (buds) and allspice (peas) - 2 pcs per jar.
For marinade:
- water - 0.5 cups;
- sugar and non-iodized salt - 0.5 tbsp. spoons;
- 3% vinegar - 1.5 cups;
- cinnamon - ¼ teaspoon;
- nutmeg - 1 pinch.
Prepared root crops, lavrushka, cloves and pepper are laid out in jars. We prepare the marinade and pour into jars.
Another way to quickly pickle beets is to make them in Korean, without boiling the root crops. Such preparation at the same time allows you to speed up the pickling process and serve the vegetable on the table in a few hours. For one of these recipes you will need:
- young root crops - 1 kg;
- garlic (heads) - 1 pc;
- ground coriander and red pepper - 2 teaspoons each;
- vegetable oil - 200 ml;
- sugar and non-iodized salt - to taste;
- 9% vinegar - 3 tbsp. spoons.
We chop the washed, peeled beets into thin strips with a knife or rub. In the latter case, we use a grater for cooking carrots in Korean. Peeled garlic is squeezed through a garlic press or three on a regular fine grater. Then mix it with beets in a glass or ceramic cup. Add salt, pepper, sugar and coriander to them. We mix everything well. Then pour in the vinegar. Mix everything again.
Heat the oil well and pour into a bowl with vegetables. Mix the beets. The oil should then cover the vegetables. Let the beets cool down and place the container with it for 6 hours in the refrigerator. After this time, the pickled beets are ready to serve. Or it is laid out tightly in jars that are rolled up.
To cook vegetables quickly traditional recipes pickling beets, its roots after cooking and cleaning must be cut. And the smaller the pieces are, the sooner the workpiece for the winter will “ripen” - in a few days. For one of the recipes you will need:
- vegetables - 1 kg;
- bay leaf - 3 pcs;
- carnation (buds) - 15 pcs;
- black pepper (peas) - 6 pcs.
For marinade:
- 6% vinegar - 0.5 cups;
- sugar - 1.5 tbsp. spoons;
- non-iodized salt - 0.5 tbsp. spoons;
- water - 2.5 cups.
Finely chop the prepared root vegetables: cubes, thin strips or round plates. We throw spices at the bottom of the jars, and beets on top. We prepare the marinade and pour into jars.
Beetroot - extremely, and, in addition, serves as an indispensable ingredient for cooking borscht, salads, snacks, as well as many other delicious meals. Preparations from it allow us to significantly diversify our daily diet. Pickled beets are recognized as one of the most popular snacks for the winter, and the recipe for seaming without sterilization makes the taste brighter.
Pickled beets without sterilization
Preparation begins with the marinade. For these purposes, you will need a liter of water, 100 g of granulated sugar, as well as an equal amount edible salt. Bring water to a boil and let cool slightly. Then add the rest of the ingredients and boil again. Now it's time for the beets. Rinse thoroughly and boil the vegetable. After the beetroot has cooled a little, it is necessary to peel it from the skins, cut into large pieces and place in a pre-prepared sterile dish. Add seasonings to your liking, pour in the hot marinade, then roll up. Pickled beetroot will serve as a great appetizer and will be an excellent basis for various first courses.
Cutting vegetables into large pieces
Pickling beets without a sterilization step can be a little different. This recipe calls for fruit juice. This preparation is different original taste and appetizing appearance. So, boil 1.5 kg of beets until softened, cool and cut into circles. Arrange the resulting vegetable medallions in jars, alternating layers with fresh plums. At the next stage, take care of the composition with which we will pickle the beets. For this, in 2 liters of natural apple juice add a glass of granulated sugar, a tablespoon of salt and boil. Pour the apple marinade into the plum and vegetable preparation and roll up the jars. Since pickling beets without the hassle of spaying is pretty quick, you can use both recipes to experiment.
In order to prepare the first salad we have chosen for the winter, take an equal amount of carrots, tomatoes, onions and bell peppers. All of the above vegetables, with the exception of tomatoes, should be cut into strips and sautéed for vegetable oil until the frying acquires an appetizing golden hue. Grate beets with tomatoes on a coarse grater and simmer for a couple of hours under a closed lid. At the next stage, we mix all the ingredients, add seasonings, as well as salt and ground pepper, and then simmer it all for another half an hour. After this time, we lay out the salad in a clean bowl, roll it up and cover it with a warm blanket.
Sautéing vegetables in vegetable oil
For Korean-style beets, grate a raw vegetable (1 kg) using a special grater. Add there 3 tablespoons of coarse salt, 5 tablespoons of sugar, as well as a set Korean spices and some ground pepper. Also send 35 ml there table vinegar. Chop half an onion and 5 garlic cloves, then add them to the beetroot mixture. Next, you need to prepare an oil dressing for this snack. This is done very simply. Vegetable oil is heated in a frying pan until a characteristic haze appears, after which it is added to the rest of the ingredients. Ready spicy salad, mixing well, distribute into jars, close the lids. Then we send the dish for storage in the refrigerator to wait for the winter.
Korean-style salad of raw beets
Another interesting snack is obtained with carrots. According to the recipe for this blank, you will need 3 kg of beets. Boil vegetables until half cooked. After the beetroot has cooled, grate it on a coarse grater. You should also do with apples (2 kg) and carrots (1.5 kg). In the vegetable mixture, add 5 tablespoons of table salt, 3 cups of water, and one and a half cups of sunflower oil. Bring the mass to a boil and boil over low heat until completely cooked, this process usually takes an hour. Divide the appetizer into clean jars, close them and insulate by wrapping them with a blanket.
For harvesting, you will need 3 kg of beets, it should be cut into strips, 1 kg of carrots, chopped on a grater, and 0.5 kg of onions and bell pepper cut into cubes. Now do the tomato dressing. Pass 0.5 kg of tomatoes through a meat grinder (you can also chop them with a blender). Bring the resulting puree mass to a boil, and then add 2 tablespoons of granulated sugar and table salt, as well as spices to your liking. After 15 minutes, we fall asleep the beets, and after another 20 - all the remaining ingredients of the future dressing. All together should be boiled for half an hour, after which the finished beet billet is distributed over pre-washed jars. The resulting product will allow hostesses to save a lot of time when preparing borscht, because then this procedure will take no more than half an hour.
Beet dressing for borscht
Borscht can be made from another tasty preparation for the winter, although it will be received solo with a bang. We are talking about canning whole beets without sterilization. To prepare such a dish, you will need to select small root vegetables. Boil them, then cool and peel, removing the skin. After that, it's time to make the marinade. For these purposes, add 1 tbsp to a liter of water. l. coarse salt and boil it all. The resulting marinade must be poured over the beets laid out in jars and rolled up. True, canning without sterilization forces such products to be stored at a low temperature, preferably in the refrigerator.
Beet sourdough is an extremely simple and very old recipe for harvesting this vegetable for the winter, beloved by our ancestors. Thoroughly wash the root vegetables and cut them in any way that suits you. The form in this case does not matter. After that, place the prepared beets as tightly as possible in the starter containers and fill with brine prepared from 0.5 kg of salt and 10 liters of hot water. At the same time, remember that the liquid should cover the vegetables by three fingers. It remains only to put a press on top and send the entire batch of the workpiece for a couple of weeks to a warm and dark place.
If foam appears due to fermentation, then it will need to be removed with a slotted spoon. Keep pickled beets in a cool place.
Storing pickled beets in a cold place
Beetroot syrup, such a healthy dessert base, can be prepared in just a few hours! This is done to the utmost simple recipe. Take 1 kg of beets and cut them into slices. Then boil these pieces in hot water (approximately 2 liters). When the root vegetable softens, leave it for a couple of hours. After this time, drain the vegetables in a colander, draining the juice into a separate pan. Then put the liquid on the fire and cook until tender. The syrup can be removed from the stove when the liquid thickens, turns brown and acquires a characteristic sweet taste.
In order for you to have spicy beetroot caviar in your bins for the winter, you will also have to spend a couple of hours on the next recipe. For this workpiece, grate 3 kg on a coarse grater raw vegetable. In vegetable oil, sauté 2 or 3 heads of chopped onions and a garlic head passed through a press. Add 1 kg of chopped tomatoes to the frying and simmer this mass for 5 minutes. Next, pieces of one large bell pepper should be sent there. When Vegetable mix boils, pour half a glass of vinegar, prepared beets, 2 tablespoons of salt and 0.5 cups of granulated sugar into it. After half an hour, it will be possible to remove the finished caviar from the stove, distribute it in glass containers, roll it up and wrap it well to achieve the effect of self-sterilization.
And we will finish with the simplest - freezing. Canning without sterilization can rightly be called and. Moreover, this option for the winter is extremely simple and does not take much time. You just need to chop the pre-peeled vegetable. Put the workpiece in an airtight container and send it to the freezer. If desired, you can also freeze not only fresh, but also boiled beets. The product is immediately used for preparation various dishes without prior defrosting.
